Mild Lamb Curry

Ingredients

• 250 g boneless lamb, diced small
• 1 medium sweet potato, cubed
• 1 cup coconut milk
• 1/2 cup water
• 1/2 onion, finely diced
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp turmeric

Instructions

1. 1

   Dice 250g boneless lamb shoulder into small 1cm cubes and peel and cube 1 medium sweet potato.

2. 2

   Heat 1 tbsp olive oil in a heavy-based pot over medium heat. Add 1/2 finely diced onion and cook for 3 minutes until softened.

3. 3

   Add 1/4 tsp ground cumin, 1/4 tsp ground coriander, and 1/4 tsp turmeric to the onions and stir for 30 seconds until fragrant.

4. 4

   Add the lamb pieces and brown lightly for 3–4 minutes, then add the sweet potato cubes and 1 cup coconut milk plus 1/2 cup water. Stir to combine.

5. 5

   Bring to a boil, then reduce to a very gentle simmer, cover and cook for 35–40 minutes until the lamb is completely tender and the sweet potato is soft. Mash some of the sweet potato into the sauce to thicken.